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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Classic Chicken Marsala Recipe

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This recipe for Classic Chicken Marsala is from The Bartlett~Harmon Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 thin boneless skinless chicken breasts , or 2 thick breasts sliced in half
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup all-purpose flour
4 teaspoons olive oil divided
4 cloves garlic minced
8 ounces mushrooms sliced
2 tablespoons finely chopped parsley
1 cup Marsala Wine ( dry works best)
1/2 cup chicken broth
12 ounces cooked spaghetti pasta for serving (optional)
Directions:
Directions:
Season chicken breasts* with salt and pepper. Spread flour out onto a plate or shallow bowl. Dip chicken breasts into flour to coat and shake off excess flour. Set aside.

Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add in chicken breasts and sear on each side until golden brown and cooked through, about 7 minutes per side. Remove from skillet and set aside while you make sauce. Keep warm.

In the skillet used to make the chicken, heat another 2 teaspoons olive oil over medium-high heat. Add in mushrooms and saute until soft, about 3 to 4 minutes. Add in garlic and cook 1 minute more. Pour in marsala wine and chicken broth Bring to a simmer and cook until liquid is reduced by half, about 6 to 7 minutes.

Reduce heat to low and add chicken back to the pan. Spoon some sauce and mushrooms over the top of the chicken breasts.


Serve chicken warm topped with mushroom marsala sauce. Chicken Marsala is often served over cooked spaghetti pasta.

Serve with Garlic Bread
Number Of Servings:
Number Of Servings:
Servings: 4
Preparation Time:
Preparation Time:
PREP TIME: 5 MINUTES COOK TIME: 25 MINUTES TOTAL TIME: 30 MINUTES
Personal Notes:
Personal Notes:
*This recipe uses four thin chicken breasts. If your chicken breasts are large and thick, you can slice them in half lengthwise, turning two large chicken breasts into four.

FOR NON ALCOHOLIC:

You can either substitute the wine with 3/4 cup grape juice + 1/4 cup apple cider vinegar, or 3/4 cup chicken broth + 1/4 cup apple cider vinegar.

MIX IT UP:

Use egg noodles instead of spaghetti, and pair it with fresh asparagus and mushrooms with olive oil, garlic, and parmesan cheese bake at 400° for 18 minutes. YUMM!!

 

 

 

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